Jump to navigation Jump to search
|Category||Frosting and icing recipes|
|Servings||About 1 cup|
Royal icing is a type of icing that dries to a hard sheen.
Ingredients[edit | edit source]
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- 2 ½ cups (300 g / 11 oz) confectioners' sugar
- Liquid or paste food coloring
Procedure[edit | edit source]
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.
- Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
- Gradually add the confectioners' sugar with the mixer on low.
- Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.
Notes, tips, and variations[edit | edit source]
- If concerned about foodborne illness, use pasteurized eggs.
- If desired, divide the icing among smaller bowls and add coloring(s).
- To store icing for later use:
- Clean the inner sides of the bowl or container to remove any drips.
- Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
- Refrigerate up to 5 days.